一项突破性的新研究表明，每周吃一个或多个鸡蛋可以显著降低患阿尔茨海默病的风险——降低近 47%。研究人员发现，鸡蛋富含胆碱，这是一种对大脑健康至关重要的营养素，能够增强记忆力并帮助构建细胞膜。胆碱是合成乙酰胆碱的关键成分，乙酰胆碱是一种参与学习和注意力集中的神经递质。长期以来，这种化合物水平过低一直与认知能力下降有关。虽然没有任何食物能保证预防阿尔茨海默病，但这项发现凸显了微小的饮食选择如何对长期的心理健康产生深远的影响。一个不起眼的鸡蛋或许蕴藏着保持记忆力的秘诀——一份简单的早餐，却拥有非凡的潜力。[Pan, Y., Wallace, TC, Kroska, T., Bennett, DA, Agarwal, P., et Chung, M. ( 2025). 鸡蛋摄入量与老年人阿尔茨海默病风险的关联：拉什记忆与衰老项目。《营养学杂志》]A groundbreaking new study has revealed that eating just one or more eggs per week can significantly reduce the risk of developing Alzheimer’s disease — by nearly 47%.Researchers found that eggs are rich in choline, an essential nutrient that supports brain health, strengthens memory, and helps build cell membranes. Choline is a key ingredient for producing acetylcholine, a neurotransmitter involved in learning and focus. Lower levels of this compound have long been linked to cognitive decline.While no food can guarantee protection from Alzheimer’s, this discovery highlights how small dietary choices can have profound effects on long-term mental health. One humble egg may hold part of the answer to keeping our memories alive — a simple breakfast with extraordinary potential.[Pan, Y., Wallace, T. C., Kroska, T., Bennett, D. A., Agarwal, P., et Chung, M. (2025). Association of egg intake with Alzheimer’s dementia risk in older adults: The Rush Memory and Aging Project. The Journal of Nutrition]
